In this episode, we talk tipping. How did it start? Will it ever go away?

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Michelle explains what plant hardiness zones are and why they're important. Here's the twist: They're changing!

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Links mentioned in this episode:

https://storymaps.arcgis.com/stories/9ee0cc0a070c409cbde0e3a1d87a487c

https://e360.yale.edu/features/redrawing-the-map-how-the-worlds-climate-zones-are-shifting

https://news.arizona.edu/story/agrivoltaics-proves-mutually-beneficial-across-food-water-energy-nexus

Ellen explains gastrodiplomacy and how it impacts the cuisines and food products we find in our neighborhoods.

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Links mentioned in this episode:

https://www.youtube.com/watch?v=CUaZ5IGL3AY

https://thaiselectusa.com/

https://www.amazon.com/gp/product/B01BO9MLZ2/ref=as_li_tl?ie=UTF8&tag=ciasam07-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B01BO9MLZ2&linkId=6c7377a54d3eb7255bd96ed0a525da77

In this episode, we discuss the damaging impact weight stigma can have on people in larger bodies--especially when it's coming from healthcare professionals.

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Links mentioned in this episode:

https://www.youtube.com/watch?v=qeJ4YFNzJog

https://uconnruddcenter.org/research/weight-bias-stigma/healthcare-providers/

https://indigo.uic.edu/articles/educational_resource/Public_Health_Needs_to_Decouple_Weight_and_Health/16823341

https://clarkpsychotherapy.org/blog/3-ways-to-decline-being-weighed-at-the-doctors-office

https://nyupress.org/9781479886753/fearing-the-black-body/

It's book report time and Michelle shares her biggest takeaways from The Carbon Footprint of Everything by Mike Berners-Lee.

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Read the book: https://www.barnesandnoble.com/w/the-carbon-footprint-of-everything-mike-berners-lee/1140155616?ean=9781771645768

We're back with a topic all of your favorite celebrities have been talking about and possibly injecting into their bodies. Karen talks us through the latest in weight loss drugs and why you should do your research before jumping onto this Hollywood fad.

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Links mentioned in this episode:

https://www.verywellhealth.com/ozempic-face-7104366

We take turns answering your questions on everything from buying local to refrigerating baked goods to lab-grown meat.

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When was the last time you read your egg carton? Ellen takes us through the elaborate and sometimes confusing terminology of egg cartons and what it all really means.

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Links mentioned in this episode:

https://health.clevelandclinic.org/should-you-pay-extra-for-cage-free-or-organic-eggs/

https://www.vox.com/2015/12/25/10662742/egg-labels-cage-free

https://www.usda.gov/media/blog/2012/04/06/eggstra-eggstra-learn-all-about-them

https://www.huffpost.com/entry/brown-white-eggs-difference_n_5a8af33be4b00bc49f46fc45

https://www.masterclass.com/articles/what-are-the-different-sizes-of-chicken-eggs-egg-size-conversion-chart-for-baking#how-are-egg-sizes-regulated

Karen discusses the Health at Every Size (HAES) movement and how it informs her work as a dietitian. Meanwhile, Ellen has an existential crisis about dog parenting.

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Links mentioned in this episode:
https://www.youtube.com/watch?v=H89QQfXtc-k
https://www.goodhousekeeping.com/health/wellness/a36733484/what-is-health-at-every-size/
https://asdah.org/health-at-every-size-haes-approach/

Michelle takes us way out into outer space for this episode as she explains how we use satellites to help us manage our crops here on the ground.

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Links mentioned in this episode:
https://iopscience.iop.org/article/10.1088/1748-9326/abc0bb
https://iopscience.iop.org/article/10.1088/1748-9326/ab503b/meta

Ellen talks about laminated doughs, their mysterious origins, and how a croissant ends up with so many layers.

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Links mentioned in this episode:
https://www.surlatable.com/classic-croissants/REC-163039.html
https://youtu.be/beOxJm1_tbk

Karen explains this new-fangled idea of intuitive eating and how it might just be a game changer in how you think about your relationship with food.

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Link mentioned in this episode: https://www.intuitiveeating.org/10-principles-of-intuitive-eating/

Michelle takes us on a journey into composting with some tips, tricks, and the occasional story about worms.

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For the final episode of our first season, Chef Ellen takes us into the sparkling world of Michelin stars. From its history as a road trip incentive to its modern day implications, the Michelin guide and its coveted stars matter to chefs around the world. But should the rest of us care?

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It's time to address the elephant in our kitchens - the pandemic. Karen talks us through how the pandemic has impacted our eating habits. Don't worry, not all of it is bad!

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These are some of the resources we referred to in this episode:
https://farmdocdaily.illinois.edu/2020/09/food-waste-and-covid-19-impacts-along-the-supply-chain.html
https://www.theguardian.com/environment/2020/jul/01/revealed-covid-19-outbreaks-meat-processing-plants-north-carolina
https://abc11.com/liquor-shortage-alcohol-abc-store-in-nc/10981540/
https://www.washingtonpost.com/business/2021/04/20/usda-extends-universal-free-lunch/
https://nymag.com/intelligencer/2021/08/free-lunch-doesnt-spoil-schoolchildren.html
https://labblog.uofmhealth.org/rounds/study-hospitalizations-for-eating-disorders-spike-among-adolescents-during-covid
https://progressivegrocer.com/how-pandemic-has-affected-eating-habits

In this episode, Professor Michelle thrills us with the latest on urban agriculture. In return, Karen and Ellen ask the questions you're all thinking: Can you grow corn on a roof? Is there such a thing as suburban agriculture? Is urban agriculture a good thing for everyone or just trendy farm-to-table restaurants? Join us to learn all about the urban agriculture revolution.

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These studies are mentioned in this episode:
https://agupubs.onlinelibrary.wiley.com/doi/full/10.1002/2017EF000536
https://iopscience.iop.org/article/10.1088/1748-9326/ab428f/meta

This week, Professor Michelle is teaching us all a lesson about the carbon footprint of our food. From growing to transporting to throwing away--our food has a massive impact on our environment. We discuss personal habits vs societal change and how carbon labeling could revolutionize how we grocery shop (or not).

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In this episode, we reference this carbon footprint calculator: https://www.bbc.com/news/science-environment-46459714

Our resident dietician, Karen, gets into the gritty, crystallized details of sugar. She dives into the science of what sugar does to our bodies--and why we need it to survive. Leave your sugar shame at the door and learn all about the ingredient we love to hate and hate to love.

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To learn more about sugar and its affect on our bodies, check out these resources:
https://www.nature.com/articles/s41386-018-0203-9
https://pubmed.ncbi.nlm.nih.gov/27372453/

In this episode, Chef Ellen leads a conversation about what makes food "perfect." From grocery stores to restaurants to Instagram to your very own kitchen, we look at food before we eat it. So what do we look for? Should we be looking for something else instead? And when does the search for perfection in our food go too far?

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A professor, a dietician, and a pastry chef walk into a bar...

Meet your hosts, Michelle, Karen, and Ellen, and get a taste of what topics will be covered this season!